The Hot Brown: A Louisville Culinary Tradition
The Hot Brown is a legendary dish in the American South. While it’s a common sight on local dinner menus, there is no better place to enjoy this classic comfort food than at its birthplace, the historic Brown Hotel in Louisville, Kentucky.
A Bite of History: The Hot Brown
The story of the Hot Brown begins in the roaring 1920s, a golden era of jazz, glamour, and late-night revelry. The Brown Hotel, a grand and elegant destination for travelers and locals alike, regularly hosted nightly evening events that would draw more than 1,200 guests. After long nights on the dance floor, people craved a hearty snack.
In 1926, Chef Fred Schmidt set out to satisfy starving guests who’d grown tired of the status quo late-night offering of ham and eggs.
Schmidt created an open-faced sandwich that was both rich and enjoyable. His dish was stacked with oven-roasted turkey on thick slices of Texas toast, covered in a creamy Mornay sauce, sprinkled with Pecorino Romano cheese, and broiled until bubbly and golden. To finish it off, he topped it with crispy bacon and tomato slices. The Hot Brown was an instant hit.
Today, the Hot Brown remains a symbol of Louisville hospitality and culinary creativity. It has inspired countless variations across the country, but purists know to enjoy the best, you have to have the original, and it’s found at the Brown Hotel.
That’s exactly what my wife and I did on a trip to Louisville.
The Experience
Walking into the Brown Hotel feels like stepping back in time. The opulent lobby, adorned with hand-painted ceilings and rich wood paneling, radiates timeless elegance. But the hotel’s restaurant drew us in for an authentic Hot Brown experience.
When we sat, it was pretty late on a weekend afternoon. “Well, this is a good sign,” I said to my wife as the hostess walked us to our table. To my surprise, the place was packed! There were only a few empty seats in the entire restaurant.
Each table we passed had someone or multiple diners enjoying the famed “Hot Brown.” We sat down, but there was no need to look at the menu we knew exactly what we wanted.
After ordering, we enjoyed a bit of people-watching. It seemed like everyone was really enjoying their meals. I got the feeling it was a mixed bag of guests. Some locals and some food tourists like ourselves.
Before too long our, Hot Brown arrived at the table, bubbling hot and looking delicious. I took a few pictures while it cooled down before we both excitedly dug in.
As expected, it was so good! Each bite is a tasty blend of textures and flavors—the savory turkey, the smoky bacon, the velvety sauce, and the slight tang of the tomato all work together perfectly.
We opted to share one because the portion size was big! Both my wife and I regret this decision to this day. Rest assured, on our next visit to the Brown Hotel, there will be no sharing. That said, we did have room for a delicious piece of Derby Pie!
If you are in the area exploring the Kentucky Bourbon Trail or visiting the world-famous Kentucky Derby, a stop at the Brown Hotel for a Hot Brown is more than a meal—it’s a rite of passage. It’s a taste of Louisville’s past and present culinary heritage.
The Hot Brown Recipe from the Brown Hotel
Ingredients for Two Hot Browns
- 2 oz. Whole Butter
- 2 oz. All Purpose Flour
- 8 oz. Heavy Cream
- 8 oz. Whole Milk
- ½ Cup of Pecorino Romano Cheese
Plus 1 Tablespoon for Garnish - Pinch of Ground Nutmeg
- Salt and Pepper
- 14 oz. Sliced Roasted Turkey Breast, Slice Thick
- 4 Slices of Texas Toast (Crust Trimmed)
- 4 Slices of Crispy Bacon
- 2 Roma Tomatoes, Sliced in Half
- Parmesan Cheese
- Paprika
- Parsley
Instructions
In a saucepan, melt the butter and slowly whisk in flour until combined and forming a roux. Continue cooking the roux for two minutes over medium‑low heat, stirring frequently. Whisk heavy cream and whole milk into the roux and cook over medium heat until the cream begins to simmer, about 2‑3 minutes. Remove the sauce from the heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add nutmeg, salt, and pepper to taste.
For each Hot Brown, place two slices of toast with the crusts cut off in an oven-safe dish – one slice is cut in half corner to corner to make two triangles, and the other is left in a square shape – then cover with 7 ounces of turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of the turkey and toast. Next, pour one-half of the Mornay sauce to cover the dish completely. Sprinkle with additional Pecorino Romano cheese. Place the entire dish under a broiler until the cheese browns and bubbles. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.
